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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized peppers and onions, and provolone melting over a toasted hoagie roll. Cook everything on the griddle fast, then assemble for a cheesy steak filling that spills out of the sandwich.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Steak and sandwich
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 large onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • salt and pepper to taste
  • 8 provolone cheese 8 slices.
  • 4 hoagie rolls
  • butter for toasting
  • mayo optional Optional.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook on the Blackstone
  1. Heat the Blackstone griddle to medium-high and add oil. Wait until the oil shimmers, showing it’s ready for cooking.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, then set aside. Keep stirring until they turn deep golden-brown at the edges.
  3. Season the ribeye steak with salt and pepper and cook for 3-4 minutes, chopping with spatulas. Cook until browned and no longer pink in the thicker pieces.
  4. Divide the steak into 4 portions, top each with caramelized vegetables and 2 slices of provolone. Leave on the griddle just until the cheese melts and looks glossy.
  5. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-side down until you see crisp, golden edges.
Assemble and serve
  1. Scoop the steak mixture into the toasted rolls and add mayo if desired. Serve immediately while the cheese is still pulling and the rolls are warm.

Notes

Pro tip: keep the cheese on the steak long enough to fully melt before scooping, so each sandwich has an oozy, cheese-pull center. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat on a griddle or skillet to re-melt the cheese (microwave can soften the bread). Freezing isn’t recommended because the hoagie rolls lose texture. For a lighter option, use low-fat provolone and swap mayo for a thin layer of mustard.